Soan papdi is a traditional Indian sweet that is known for its flaky, melt-in-your-mouth texture and sweet, nutty flavor. It is made from a combination of flour, ghee, and sugar that is heated and then cooled until it forms delicate, crispy layers. This sweet, delightful soan papdi recipe is often served at festivals and on special occasions, and its delicate, crumbly texture and rich flavor make it a beloved treat for many.
The sight and aroma of soan papdi (sohan papdi) bring back memories of childhood and family gatherings. It is one of the most popular delicacies in sweet shops across India and is often served as a dessert on special occasions such as festivals, weddings, and other celebrations. It is also a common gift item for friends and family during the festive seasons, such as Diwali and Holi. One of the key points of cultural significance for soan papdi is its association with hospitality. It is traditionally served to guests as a gesture of welcome and hospitality. It also stands as a symbol of love, affection, and care when given as a gift.
If you want to make your Soan Papdi stand out, you can try experimenting with different flavors such as rose petals, saffron, nuts, or dried fruits. You can also add green cardamom powder to enhance the flavor. Soan Papdi is a favorite recipe among Indian treat lovers, and it’s a must-try for anyone interested in Indian cuisine.
Ingredients For Soan Papdi
The ingredients list for this Soan Papdi recipe is relatively simple, it requires a combination of flours (all-purpose flour and chickpea flour / gram flour), ghee, sugar, cardamom powder, and lemon juice. The technique can be challenging. But with practice, and by watching our video on the recipe card, you should be able to make it at home.
The recipe uses both all-purpose flour and chickpea flour (besan) which contributes to the texture of Soan Papdi. They provide a delicate and flaky texture, which is characteristic of this sweet.
Ghee or clarified butter helps roasting the flour mixture and helps to grease the silicone board. It contributes to the rich and nutty flavor of Soan Papdi and also helps to create the flaky texture.
Cardamom powder adds a fragrant and aromatic flavor to the Soan Papdi. It gives a subtle, warm and spicy flavor.
The sugar syrup is made with sugar, water, and lemon juice. It sweetens the Soan Papdi and also gives a sticky texture that helps to hold the flaky texture together.
Lemon Juice balances the sweetness and also helps to prevent the sugar from crystallizing.
It is an optional ingredient at the end of the recipe, it adds a nice crunchy texture and a nutty flavor to the Soan Papdi.
Step By Step Instructions
In a pan, heat ghee or clarified butter and both types of flour.
Roast on low heat / low flame until fragrant and then add cardamom powder.
Mix well and add 1 more tbsp of ghee. Roast for 8-10 minutes.
Remove the mixture from the pan and sift it through a sieve.
In a separate saucepan, add sugar, water, and lemon juice.
Cook on low heat until golden. (Cook for 20-25 minutes to make it thick).
Check the consistency of the sugar syrup by putting some drops in water.
Pour the sugar syrup on a greased silicone board and let it cool slightly, stirring occasionally.
Gather the syrup with the help of a spatula to make a ball.
Apply some ghee on your palms and stretch the mixture until it forms threadlike flakes. It should go through the following stages as shown in the pictures below.
Join the corners and roll it up.
Mix in the roasted flour mixture and make threadlike flaky strands.
Mix and pull the mixture apart alternately. It should go through following phases as shown in pictures.
Take a small bowl, add some chopped dry fruits. Take a section of the soan papdi strands and lightly press in into the bowl.
Press it lighlty with your fingers and remove it from the bowl.
Wrap it individually in square pieces of thin plastic sheet, saran wrap, or store it in an airtight container. Enjoy your homemade Soan Papdi!
Soan Papdi is a versatile, sweet and delicious recipe that you can serve in a variety of ways. You can serve it as a dessert after a meal, or as a sweet snack at any time of the day. You can also serve it as a sweet treat for festivals and special occasions. It is an ideal match for a cup of chai or coffee, or as a topping for mango crepes.
For a more formal presentation, you can serve it on a platter with other Indian sweets like coconut barfi and savories like ulli vada or chakri. For gifts, you can wrap it in small squares of thin plastic sheet or saran wrap and give it to friends and family. You can also put a piece of it in your mouth and let it melt, to experience the true delicacy of Soan Papdi. The possibilities are endless, enjoy it in your own way!
Store soan papdi in an airtight container to maintain its texture and flavor. Make sure to keep it in a cool and dry place, away from sunlight and moisture. If you store it properly, Soan Papdi can last for up to a month. It’s best to keep it in a single layer so that it doesn’t become compressed and lose its flaky texture. If you are wrapping it individually in square pieces of thin plastic sheet or saran wrap, make sure to tightly seal them to prevent air and moisture from getting in. In case the Soan Papdi gets soft or loses its texture, you can re-crisp it by heating it in a microwave or oven. Keep in mind that Soan Papdi is a delicate sweet, so handle it with care to ensure it stays fresh and delicious.
Tips to perfect your Soan Papdi
When making Soan Papdi, it’s important to pay attention to the consistency of the sugar syrup. One way to test the thread consistency is by dropping a small amount of the syrup into a bowl of cold water. If the syrup forms a nice soft ball when manipulated with your fingers, then it has reached the soft ball stage and is the correct consistency. You can now spread it on a greased surface and stretch it. Keep adding the flour mixture to the sugar syrup as you stretch and pull it apart. It forms delicate, flaky layers. Use a large fork or greased hand to help stretch and pull the mixture apart. It’s also important to use a heavy saucepan when making the sugar syrup, as this will help prevent the mixture from burning or sticking to the pan.
Frequently Asked Questions
Soan Papdi is a traditional Indian sweet made from a combination of all-purpose flour, chickpea flour, ghee, sugar, cardamom powder, and water.
If stored properly in an airtight container in a cool and dry place, Soan Papdi can last for up to a month.
Yes, it is possible to make Soan Papdi gluten-free by using gluten-free flour instead of all-purpose flour.
Yes, you can add different flavors to Soan Papdi like rose petals, saffron, nuts, or dried fruits to enhance its taste and texture.
Yes, if the Soan Papdi becomes soft, you can reheat it in the microwave or oven to regain its flaky texture.
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